Sushi part2

The recommendation set course, Osusume set in Japanese, at a sushi restaurant in Tokyo, contains 12 pieces of sushi and chefs cook them in order. The order and kinds of sushi change up to shops and seasons. At this shop, the first is a small squared piece of rolled egg, the second is chu-toro, the third is mako-garei and the fourth is Uni.(See the previous post.)

Now, let's continue where we left off!




The fifth is Zuke, soaked red tuna in the mixture of sake and soy sauce about 30 minutes. Zuke is a kind of tuna, just like chu-toro, but less fat and more salty than chu-toro. In those days, Zuke was more popular than chu-toro, medium fatty tuna, otoro, high fatty tuna. But now chu-toro and otoro is more popular.



The sixth is Miru-gai, a kind of shell. Any course menus at sushi bars usually contain a piece of shell sushi. This shell is very popular one, along with Red shell, Akagai in Japanese. This shell of the shop feels a softer touch than usual and so fresh to dance on rice!! I wish I could take the movie of this dancing shell.



The seventh is Mekajiki, or Kajiki-maguro. This is said to be a kind of tuna but lower fat than red tuna so very healthy. The fish is now, during June to August, in season. This goes well with not soy sauce itself but soy sauce added with vinegar and citrus juice.



The eighth is white little shrimp, Shiro-ebi in Japanese. On the rice are put many little shrimps. This is creamy, succulent and a little sweeter than normal shrimp.

Oh, it is time to finish and the rest is tomorrow...